No Post Today

Sorry — I am swamped trying to unpack and catch up on work-work before trip to Liberty con/Portugal and my post on “the crazy stuff being said about the Brexit” and “the crazy stuff that might actually result from it” will have to wait.

The British departure from the European Union is overdue insofar that they got blocked multiple times trying to join and then opted out of so many programs. If you’re not totally participating then it is easier to be out than barely in.

Lardon, also called lardoon, larding needle or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.

Ooh, that gives me an idea. I once watched an Iron Chef episode (can’t remember if it was original or American), where the chef made an herb butter and inserted it under the skin of the bird – bacon under the skin of the bird.